Crispy Beer Battered Shrimp Tacos Recipe
Crispy beer battered shrimp tacos are topped with homemade chipotle sauce and fresh cabbage slaw for a fun weeknight dinner. Make restaurant-quality fried shrimp tacos at home in 30 minutes!
Servings: 4 servings
Calories: 475kcal
Equipment
- heavy bottom pot like a Dutch oven or cast iron skillet
- tongs or spider strainer
Ingredients
- 1 pound shrimp peeled and deveined
- 5 cups canola oil
- 1 cup flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon EACH: garlic powder, onion powder, smoked paprika, salt
- ½ teaspoon cayenne
- 12 ounce cold beer a light beer like Corona or similar
- tortillas corn or flour
- pico de gallo optional topping
- avocado slices optional topping
Chipotle Taco Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 chipotles peppers in adobo sauce
- 2 Tablespoons lime juice
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Cilantro Lime Cabbage Slaw
- 2 cups coleslaw mix or shredded cabbage
- ½ cup cilantro chopped
- 3 Tablespoons olive oil
- 3 Tablespoons lime juice
- ½ teaspoon garlic powder
- ¼ teaspoon EACH: salt and black pepper
Instructions
- For the sauce: Add all ingredients of the sauce to a small food processor and blend until smooth. Set aside.
- For the slaw: In a large bowl, whisk together the olive oil, lime juice, garlic powder, salt and pepper. Add slaw mix and cilantro to the bowl and toss to combine. Set aside.
- Pat the shrimp dry with paper towels and season with salt and pepper.
- Heat canola oil in a heavy-bottomed pot to 350–375°F. Use a fry thermometer for accuracy. While the oil heats, make the batter.
- For the batter: To a large bowl add flour, cornstarch, baking powder, and spices. Just before you're ready to fry, pour in the cold beer and whisk until smooth.
- Fry shrimp: Working in batches, gently dip shrimp into the batter, coating them fully. Carefully lower shrimp into the hot oil using tongs or a spider strainer. Take care not to overcrowd the pot. Fry for 3 minutes, or until the coating is golden brown and crispy. Transfer cooked shrimp (using tongs or a spider strainer) to a wire rack or paper towel-lined plate to drain. Repeat until all shrimp is fried.
- To assemble tacos: Spread a spoonful of chipotle sauce on the bottom of each tortilla. Add crispy shrimp, top with a scoop of slaw, pico de gallo, and avocado slices. Drizzle with extra chipotle sauce if desired.
Notes
- When fully cooked, the internal temperature of shrimp should reach 145°F.
- Storage: These tacos are best served immediately, but if you have leftovers, store fried shrimp in an airtight container in the refrigerator lined with a paper towel to absorb moisture. Keep them in the fridge for up to 2 days. For best results, reheat them in the oven or air fryer at 375ºF for 5 minutes to crisp them back up. Avoid microwaving as it will make the shrimp soggy. Store the cabbage slaw and chipotle sauce separately in airtight containers in the fridge.
Nutrition
Calories: 475kcal | Carbohydrates: 37g | Protein: 27g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 197mg | Sodium: 489mg | Potassium: 460mg | Fiber: 2g | Sugar: 2g | Vitamin A: 381IU | Vitamin C: 19mg | Calcium: 171mg | Iron: 3mg
